Sweet corn is a summertime favorite that has a long history. Spanish explorers in the early 1500s found Indians growing corn in East Texas and carried on corn culture in the Rio Grande valley settlements and Texas missions according to Iowa State University Extension and Outreach.
Over time, plant breeders have developed sweeter cultivars with better keeping qualities, flavor, tenderness, vigor, and other characteristics. Sweet corn now comes in several hundred varieties and is available in three different colors: yellow, white and bi-colored (yellow and white).
Of course, when you’re buying corn, you often only have one choice and it’s frequently not labeled as anything but fresh corn. If you really want a particular variety or want to know the characteristics of what you are buying, talk with the producer.
Despite all the genetic improvements, the trick to getting good corn for eating is to get it as fresh as you can and cook and eat it promptly. When choosing corn, look for ears with moist, fresh-looking husks free of insect damage. Feel the ears to assess the plumpness of the kernels and whether the rows of kernels are fully formed.
Refrain from pulling the husks back to check out the kernels as it is not only bad manners, but spoils the corn for others since opened corn dries out quickly. Once home, store sweet corn in the refrigerator with the husks on or off in a plastic bag. Husk on is best but shucked corn may fit in the fridge better. Sugars in corn begin to convert to starch so purchase only what you can use in a few days.
Fresh sweet corn can be prepared in a variety of ways—boiled, steamed, microwaved, grilled—and even eaten raw. The key thing to remember is that today’s sweeter and fresher varieties do not require the cooking time of yesteryear. Sweet corn can be cooked anywhere from 30 seconds to 3 minutes, depending on how “done” you like it. Once cooked, it can be eaten directly off the cob or sliced off and used in recipes.
Fresh corn kernels are also great to keep on hand for tossing into salads or other side dishes. Raw corn cut off the ear will last only a day or two in the refrigerator before turning sour. To preserve the freshness, cut the kernels off the cobs and blanch them in boiling water for 1 or 2 minutes. Drain, let cool, and store in a covered container in the fridge for up to five days.
Another option is to blanch, cool, and freeze the kernels in a single layer on a baking sheet until hard, and then store in an airtight container in the freezer where they will retain best quality for up to three months.
When sweet corn is in season, it is a great time to freeze or can for eating throughout the year. For current and reliable information on home food preservation including “How-To” videos, go to the CCE Herkimer County website.
Article released July 19, 2021
